Grilled Eggplant & Tomato Stacks
"You can grill the eggplant rounds up to a day in advance, then assemble the eggplant, tomato and mozzarella “stacks” at the last minute. To make the eggplant and tomato stacks look symmetrical, use eggplant and tomatoes with approximately the same diameter. Make Ahead Tip: Prepare through Step 2, cover and refrigerate for up to 1 day. Bring to room temperature before serving...."
INGREDIENTS
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For Grilled Eggplant & Tomato Stacks :
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2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
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1 medium eggplant (3/4-1 pound), cut into 6 rounds about 1/2 inch thick
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1/2 teaspoon coarse salt, divided
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6 teaspoons prepared pesto
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2 large beefsteak tomatoes, each cut into 3 slices about 3/4 inch thick
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4 ounces fresh mozzarella, cut into 6 thin slices
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6 fresh basil leaves
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1 tablespoon balsamic vinegar
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1/4 teaspoon freshly ground pepper
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